This week when looking through the 1988 cookbook from the Henry County Homemakers Extension, I started reminiscing about church potlucks, family reunions and community gatherings where everyone brought their best dish to share.
I received this cookbook as a gift when I got married, and I remember being told, “Every recipe in here is a winner.” After years of cooking from it, I can confidently say that is true.
A recipe that stood out to me this time was Tropical Orange Cream Salad. The combination of creamy tapioca pudding, bright orange Jello and juicy fruit makes it the perfect complement to a springtime meal. This salad is light and refreshing, fruity, citrusy and just the right amount of sweet. The Cool Whip gives it that airy, fluffy texture that makes each bite feel like a treat.
The recipe references pouring it into a pan or a mold to set. I’m not sure that people use molds these days, but I do remember them from days gone by.
I encourage you to give this recipe a try. Whether you’re serving it alongside a green salad, as a dessert, or as a potluck side, it’s sure to be a favorite.
From our kitchen to yours — enjoy!
Serves 12
Ingredients:
Instructions:
Mix pudding and water. Bring to a boil, stirring frequently. Let boil for 1 to 2 minutes. Remove from heat and stir in the orange Jello. Cool until it reaches a soft Jello consistency. Fold in the pineapple, mandarin oranges and Cool Whip. Pour into a mold or a 9×13-inch cake pan. Chill in the refrigerator for 2 to 3 hours, until fully set.
